Balsamic Roasted Strawberry Ice Cream
Ingredients
The strawberries
-
2
cups
strawberries, halved
-
1
Tbsp
white balsamic reduction
-
1
Tbsp
honey
The ice cream base
-
1½
cans
full-fat coconut milk, about 2 cups
-
½
cup
unsweetened almond milk, or milk of your choice
-
1½
tsp
vanilla extract
-
a pinch
salt
-
3
Tbsp
honey
Instructions
- 1. Freeze the bowl of your ice cream maker for 24 hours before starting.
- 2. Preheat the oven to 375°F.
- 3. Toss the strawberries with balsamic reduction and 1 Tbsp honey, then roast for 10 minutes.
- 4. Stir the strawberries and roast for an additional 10 minutes.
- 5. Mash the roasted strawberries or blend them for a smoother texture, then set aside to cool.
- 6. In a blender, combine coconut milk, almond milk, 3 Tbsp honey, vanilla extract, and salt, and blend until smooth.
- 7. Mix in the cooled roasted strawberries with their syrup and pour the mixture into the ice cream maker.
- 8. Churn the mixture according to your ice cream maker's instructions, about 20 minutes.
- 9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
- 10. If the ice cream is too firm, let it sit out for about 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
162
Total fat
12.3g
Total carbohydrates
14g
Total protein
1.5g
Sodium
17.6mg
Cholesterol
0mg
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